Joan Weinryb, MD
To the Editors: I was struck by a statement made in the article by Mishu and coworkers (1) on the transmission of Salmonella enteritidis gastroenteritis via intact chicken eggs. The authors note that "traditional methods of cooking eggs . . . do not completely eliminate the risk for infection" and then mention that "Salmonella enteritidis survives in the liquid yolks of eggs that are boiled for 8 minutes." I have heard of 3-minute eggs and 4-minute eggs, but as far as I know, no one can boil an ordinary, domestically available chicken egg for 8 minutes and produce anything resembling
Weinryb J. Eggs and Salmonella enteritidis Transmission. Ann Intern Med. ;116:93–94. doi: 10.7326/0003-4819-116-1-93_2
Download citation file:
Published: Ann Intern Med. 1992;116(1):93-94.
Copyright © 2018 American College of Physicians. All Rights Reserved.
Print ISSN: 0003-4819 | Online ISSN: 1539-3704
Conditions of Use